Pink Cookies Meringue Jello Cookies
Delightfully light, crisp, and bursting with a sweet, strawberry aroma, Pink Cookies Meringue Jello Cookies are as charming as they are delicious. These elegant treats are made with just a handful of simple ingredients, including egg whites, strawberry-flavored gelatin powder, and a hint of vanilla extract, creating a glossy, cloud-like meringue that melts in your mouth. Infused with a pop of color from optional pink gel food coloring, these cookies are perfect for celebrations, baby showers, or a stylish afternoon tea. Their crisp exterior and airy interior are achieved through slow baking, ensuring each cookie maintains its delicate texture. Naturally gluten-free and perfect for storing, these photo-worthy cookies bring a whimsical touch to your dessert spread.
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Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 3 tablespoons Strawberry-flavored gelatin (Jello powder)
- 0.25 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 2 drops Pink gel food coloring (optional)
Directions
Step 1
Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and set aside.
Step 2
In a clean, grease-free bowl of a stand mixer with the whisk attachment, add the egg whites and cream of tartar.
Step 3
Beat the egg whites on medium speed until they become frothy, about 1-2 minutes.
Step 4
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form, about 7-10 minutes.
Step 5
Gently fold in the strawberry-flavored gelatin powder, vanilla extract, and food coloring (if using) until well incorporated. Be careful not to deflate the meringue mixture while folding.
Step 6
Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small, bite-sized rosettes or dollops of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Step 7
Bake the meringue cookies in the preheated oven for 90 minutes. Do not open the oven door during baking. After 90 minutes, turn off the oven and leave the cookies inside to cool completely, at least 1-2 hours, to ensure they are completely crisp.
Step 8
Once cooled, carefully remove the cookies from the parchment paper and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (355.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 916.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 269.4mg | 0% |
| Total Carbohydrate 221.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 217.7g | |
| Protein 15.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 347.9mg | 0% |
Source of Calories